Shrimp Zoodle Stir-Fry

In recent years, the culinary world has witnessed a remarkable shift towards healthier eating habits. Among the various trends that have emerged, zoodles—spiralized zucchini noodles—have gained immense popularity as a nutritious alternative to traditional pasta. This shift is largely driven by a growing awareness of health and wellness, as more people seek ways to incorporate fresh vegetables into their diets while reducing carbohydrate intake. The Shrimp Zoodle Stir-Fry perfectly encapsulates this trend, offering a delicious, nutritious, and easy-to-make dish that is as satisfying as it is wholesome.

Discover a delightful twist on your favorite stir-fry with this Shrimp Zoodle Stir-Fry recipe. Made with spiralized zucchini noodles, fresh shrimp, and a medley of colorful vegetables, this dish is both light and packed with flavor. Enjoy a healthy meal that’s rich in protein and low in calories, perfect for those looking to incorporate more veggies into their diet. Quick to prepare and bursting with nutrients, it's the ideal choice for a satisfying weeknight dinner!

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Ingredients

1 lb large shrimp, peeled and deveined

4 medium zucchinis, spiralized into noodles (zoodles)

1 cup bell peppers (mixed colors), thinly sliced

1 cup snap peas or snow peas, trimmed

3 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon sriracha (optional, for heat)

2 green onions, chopped

2 teaspoons sesame seeds (for garnish)

Salt and pepper to taste

Instructions

Prepare the shrimp: In a bowl, season the shrimp with a pinch of salt and pepper. Set aside.

Heat the oils: In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Cook the shrimp: Add the seasoned shrimp to the skillet. Cook for 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Stir-fry the vegetables: In the same skillet, add the bell peppers and snap peas. Stir-fry for about 2-3 minutes until they start to soften but are still crisp.

Add the zoodles: Add the spiralized zucchini noodles to the skillet, tossing everything together. Pour in the soy sauce, sesame oil, rice vinegar, and sriracha, mixing well. Cook for an additional 2-3 minutes until the zoodles are just tender but not mushy.

Return the shrimp: Add the cooked shrimp back into the skillet. Toss everything gently to combine and heat through for another minute.

Finish and serve: Remove from heat, and top with chopped green onions and sesame seeds. Serve immediately as a light, flavorful meal.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4